Homemade croissants

Ingredients

• 500 g T45 all-purpose flour
• 140 ml whole milk
• 140 ml water
• 55 g granulated sugar
• 10 g fine salt
• 7 g active dry yeast
• 250 g unsalted laminating butter or very cold AOP unsalted butter
• 1 piece egg

Method

1. Mix the flour, sugar, salt, and yeast, then gradually add the milk and water; knead until you have a smooth, supple, and barely elastic dough, then let it rest in the fridge for at least 30 minutes.
2. Slightly roll out the dough into a block, wrap it in plastic film, and let it rest in the refrigerator overnight; it should be cold, firm, and very slightly puffed.
3. Pound the cold butter between two sheets of parchment paper to form an even and pliable block; it should bend without breaking but remain cool to the touch.
4. Enclose the butter in the cold dough, seal the edges well, then roll it out gently without letting the butter escape; fold the dough like a letter and return it to the fridge until firm.
5. Repeat the rolling and folding process with chilling rests between each turn; the dough must remain neat and cold, with no butter piercing through, and show even layers on the edges.
6. Roll out the laminated dough into a large, thin, and even rectangle, trim the edges, cut out triangles, make a small slit at their base, then roll them up loosely, tucking the tip underneath.
7. Place the croissants on a baking sheet, cover them without crushing them, and let them proof at a mild temperature until they are visibly puffy, jiggly, and the layers begin to separate.
8. Gently brush with beaten egg without gluing the flaky edges together, then bake in a hot oven until the croissants are deeply golden, light, and crispy.
9. Let cool on a wire rack before serving; the lamination should shatter on the outside and remain airy, buttery, and open on the inside.

Nutrition

Per serving

Energy

984.4 kcal

Protein

16.54 g

Carbohydrate

106.81 g

Fat

54.36 g

Fibre

4.14 g

Calcium

71.01 mg

Iron

1.58 mg

Magnesium

37.27 mg